Swiss Chard with Bacon

Published September 17, 2013

I really enjoy the taste of Swiss chard- but then I also like beet greens. Swiss chard is a close relative of beets. Unlike beets, chard does not produce edible roots. All leaves, all the time. They cook pretty quickly and have a rich, earthy flavor. Combined with a little bacon the chard is elevated to a whole new level.

Braised Chard

1½ lbs. Swiss chard

2-3 slices bacon, chopped

2 cloves garlic, peeled and chopped

Salt and pepper to taste

Wash chard and trim ends off stems. Place leaves in large pot with boiling water and cook until stems are fork-tender, about 15 minutes. Drain and rinse chard with cold water. Cool and squeeze out excess water. Coarsely chop chard and set aside. Heat skillet and add bacon, cooking until bacon starts to brown. Add chard and garlic and cook, stirring often until chard is sizzling- about 5 minutes. Season to taste and serve. Serves 4.

Posted in Cooking